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Q92847379-7B665FBE-1381-4FE2-AEE6-899866EBA3BB
Q92847379-7B665FBE-1381-4FE2-AEE6-899866EBA3BB
BestRank
Statement
http://www.wikidata.org/entity/statement/Q92847379-7B665FBE-1381-4FE2-AEE6-899866EBA3BB
Defined co-cultures of yeast and bacteria modify the aroma, crumb and sensory properties of bread
P1433
Q92847379-7B665FBE-1381-4FE2-AEE6-899866EBA3BB
BestRank
Statement
http://www.wikidata.org/entity/statement/Q92847379-7B665FBE-1381-4FE2-AEE6-899866EBA3BB
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wasDerivedFrom
7b67312a17533bb8729708ab55fad504262c917a
P1433
Journal of Applied Microbiology